Greek potatoes with lemon & garlic

Sometime in the late nineties or possibly early naughties I visited a friend in New York for a few days. I’m sure we went to plenty of restaurants, but the only one I remember was his local Greek place that we had dinner in one evening. 

If I’m honest, even my memory of that meal is pretty sketchy, but what I do remember were the amazing lemony, garlicky Greek potatoes that we ate. There were some left at the end, and in the way that American restaurants do, they packed them up for us to take home. Next morning, I stood in front of the fridge in my pyjamas and ate the whole box of leftovers, cold, with my fingers. Seriously yummy.

From time to time the memory of those spuds comes back, and I think about trying to make them, and then I forget and make something else. But now – maybe because the Greeks are all over the news, who knows? – I actually got around to recreating them.

Part of my hesitancy was wondering just how to get them so lemony and garlicky. After browsing various Greek food websites, it turns out the answer is to add loads of lemon juice and garlic. Obviously. The Greek potatoes are first marinaded in the sauce, then baked in it, and finally the lid is removed to allow some of the sauce to evaporate and the potatoes to brown slightly at the edges. (I seem to remember the New York potatoes being hardly brown at all, but I could be wrong.)

These came out almost exactly as I remembered – really lemony, really garlicky, soft, fluffy potatoes. Squash one with a fork and it will soak up some of the gorgeous saucy juices. Yum. I ate far too many of them, and even DH, who thought they were only “all right” ate more than I thought he would. Mmmm.

We ate these Greek potatoes for dinner in the garden with various barbecued items. Delicious! The lemon and garlic turns a dish of potatoes into a wonderfully summery side dish. Those Greeks knew what they were doing.

This made enough for the three of us with a few bits leftover. I’d say serves 2-3.

Lemony, garlicky, golden Greek potatoes. A taste of the Mediterranean and so easy to make! A delicious side dish for the summer or any time of year.

If you want deliciously easy, family-friendly recipes like this one delivered straight to your inbox, simply click here to subscribe. (of course, I’ll never pass on your email address to anyone.)

Greek potatoes with lemon & garlic
Serves 3
Write a review
Prep Time
15 min
Cook Time
1 hr 10 min
Prep Time
15 min
Cook Time
1 hr 10 min
344 calories
48 g
0 g
15 g
6 g
2 g
356 g
345 g
2 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 344
Calories from Fat 137
% Daily Value *
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 0mg
Sodium 345mg
Total Carbohydrates 48g
Dietary Fiber 4g
Sugars 2g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 750g - 1kg potatoes
  2. Juice of 2 lemons (approx. 100ml)
  3. 50ml olive oil
  4. 4 cloves garlic, crushed
  5. 1 tsp dried oregano
  6. 250ml hot vegetable stock
  1. Peel the potatoes and cut into 3-4cm chunks. Place in a single layer in a lidded ovenproof dish.
  2. Combine the lemon juice, olive oil, crushed garlic, oregano and stock and mix well. Pour over the potatoes. Cover and leave to stand for around 30 minutes.
  3. Preheat the oven to 200C. Bake the potatoes, covered, for around an hour, then remove the lid and continue to cook for another 10-15 minutes, until the potatoes are just starting to brown.
  4. Serve at once with more of the sauce spooned over.
Greek potatoes with lemon & garlic


  1. Something new for me to try!

  2. Pingback: Recipe: Lemony Linguine Pangrattato - The Veg Space

  3. What a lovely way to cook potatoes. Love these flavours with potatoes and have done similar things many times, but I have never thought of marinating potatoes before…but I will now!

    • Thanks! I think soaking the potatoes in the cooking liquid does allow the flavours to penetrate a bit more. They do seem lemony all the way through.

  4. These sound delicious, would love them with cold meats or with roast Lamb as a change from “normal” roasties

  5. I love lemon on potatoes – I always thought I was strange, but apparently not! 😀

  6. Sarah-Jane Laycock

    I think I would also eat way too many of them, they sound positively delicious

  7. These look great! I LOVE leftovers for breakfast too.

  8. I tried these and they were lovely but they came out a little soggier and less crispy than i would have liked! I think maybe I used a bit too much juice or perhaps didn’t have the oven high enough. Will try again though as they were nice!

    • I’m glad you liked them. They are supposed to be quite saucy – we spooned the sauce over the potatoes as we served them. If you find them too ‘wet’ you could remove the cover earlier so they have more time to brown up and more of the liquid can evaporate. Hope you get them just how you like them next time 🙂

  9. I love garlicky potatoes, the lemon sounds a nice twist so definitely will try these!

  10. Love the sound of these potatoes and they look fab too!

  11. These sound amazing I am definitely going to make them.

  12. I love potatoes done this way. It was revelation the first time I tried them – so much tastier than I’d expected.

Leave a Reply

Your email address will not be published. Required fields are marked *